Easy cheesey

Cashew cheese. Sounds weird, right? It's DE-LI-CIOUS. You'll make this every day. It's creamy and satisfying, and takes about 2 minutes of hands-on work. It's also versatile--you can treat it like goat cheese and roll it in "Stuff" to boost the flavour. Cracked pepper, herbs, spices, citrus peel, sun-dried tomato, dried fruit or even nuts--nut cheese rolled in nuts? I know, it's crazy--so crazy it's nuts! (Sorry, I can't resist...) And if you want to serve it as a trayed appetizer, you can make it all fancy by pouring something over the top, like those baked-brie concoctions that were popular a few years ago--only these will be more awesome because of their vegan-ness. Try red pepper jelly, antipasto, tapenade, pesto and pine nuts, caramelized onions, sauteed mushrooms...seriously, I'm getting hungry just thinking of it!
But first, you have to make the cashew cheese. When you see the recipe, you'll realize it's basically soak, drain, puree, mold, chill. I soak overnight, which requires planning ahead a bit, but the link suggests only 2 hours. You can also add extras in before you wrap and chill --the recipe suggests lemon juice, garlic, and pepper, but you could add herbs, spices, etc. to the pureed cashews before wrapping and chilling. The recipe also suggests putting in a bowl before chilling, but if you scrape out the pured cashews into a sheet of parchment paper, you can roll it up and shape it like goat's cheese. Or line a ramekin or French onion soup bowl with plastic wrap and you can shape it like brie, for fancy pouring of stuff over top. Or you can do like I do--however it's molded, spread it over toast and then put the tapenade directly on top.
Considering how easy, delicious and versatile this is, I'm surprised everyone just doesn't serve this all the time. Easy cheesey!

Ah, Paris! Veganized chèvre chaud

Paris is in fact everything they say it is. The city is just as beautiful as they say, the Eiffel Tower is just as impressive, the bike culture is just as awesome, the food is just as good, the waiters are just as surly. It's fantastic. Paris was my first vacation outside of North America, and I would go back again in a second. It's true: seeing places around the world changes your perspective on home, in ways both fantastic and slightly bubble-bursting. (Yes, bubble-bursting: see the afore-mentioned comment on bike culture. And then ponder North American bike culture.)

The highlight of many vacations is the food. And for Paris this is especially true. Yes, you pay through the nose for everything (unless you learn to shoot espresso while standing up) but everything is fantastic. I went to Paris with my mother, and also with a friend who met up with friends of hers who were in Paris at the same time. She came back from their lunch reporting her friends had said they hadn't had any good food since being in Paris. The three of us shook our heads in disbelief: we hadn't had one BAD meal since coming to Paris. Crepes, salads, gorgeous crusty baguette everywhere—these were food memories that would stay with us long after flying back home.

But after becoming vegan, I started to think all those memories of good food would remain memories, since the French load every single meal up with cheese and ham (and sometimes chopped egg for good measure). I was especially sad about losing one of my favourite meal, chèvre chaud. Literally “hot goat's cheese”, chèvre chaud is a simple salad, with some kind of dressing and the simple-yet-delicious toasted bread and goat cheese on top. It's one of those meals that prove the old axiom: a fantastic dish is often made up of simple ingredients, and becomes more than the sum of its parts.

I wasn't even thinking about veganizing this dish, since vegan cheeses are rarely fantastic, and as a vegan, cheese dishes are something I have learned to modify but never replicate. So when I was at work on Friday, thinking about what I could eat as my pre-gym snack, the thought of my cashew “goat cheese” on toast did occur to me as an option. But only when I started craving the greens I had in the fridge did I realize that greens + cashew goat cheese on toast = vegan chèvre chaud.

And yes, it was delicious. It was almost like being back in Paris, except there were no surly waiters in sight!

Recipes for vegan cashew cheese abound: I'm sure google can help you there. I recommend crusty bread or chewy whole-grain bread, with a simple dressing. And please use green greens (not white, limp lettuce), for maximal texture as well as nutrition—baby arugula or spinach would be a wise choice. Slice off a bit off cashew cheese, put on top of toast, and put under the broiler until warmed. At this point, the last step is to dream of Paris.